This easy vegan chocolate cake is moist, rich and decadent but also so simple to make! It’s also extremely versatile for different pan sizes.
This recipe was originally published in 2015 and was one of the first recipes published on our blog. We have given it a makeover with some new photos and lots of extra tips and tricks. The recipe itself is unchanged.
This easy vegan chocolate cake is the bomb diggity!
Not only is it super easy to make, but I’m actually convinced it is flop proof. You’re going to love the simplicity of the ingredients and how well it turns out.
It’s rich, moist, mega-chocolatey and topped with the simplest chocolate frosting that also really brings it with the chocolate flavor.
This is the easy route to popularity right here! Just whip up one of these babies for your friends and you’re it.
It’s also really flexible and you can make this cake in a variety of different cake pan sizes, as a layer cake or as a sheet cake. So basically, this cake has got a whole lot going for it.
What You Need To Make This Cake:
Ingredient Notes
- Soy milk – this can be replaced by another non-dairy milk such as almond milk.
- White vinegar – the white distilled vinegar reacts with the baking soda and causes the cake to rise. You can also use apple cider vinegar.
- Flax egg – making a flax egg is as simple as mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water and letting it sit until it becomes gloopy. If you don’t have any flaxseeds on hand, the same method can be used with chia seeds, or you can replace the flax egg with 3 tablespoons of applesauce.
- Canola oil – can be replaced with any vegetable oil.
What You Need To Make The Frosting:
Frosting Notes
We used our super simple recipe for vegan chocolate frosting on this cake. It makes the perfect amount to frost this cake in pretty much whatever size cake pans you use.
The other option for frosting is to make a half batch of our vegan chocolate buttercream frosting. The main difference in the recipe (the basic ingredients are the same) is a larger quantity of vegan butter.
The reason I recommend a half batch of the chocolate buttercream is because this is a fairly small cake, and our chocolate buttercream was created for a large two-layer 9-inch cake. So a half batch is usually sufficient for this recipe, no matter what cake pans you use.
If in doubt though you can make a full batch of the chocolate buttercream and just freeze whatever frosting you don’t use.
How To Make Easy Vegan Chocolate Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour and cocoa powder into a mixing bowl and add sugar, baking soda and salt. Mix together.
- Prepare your flax egg by mixing one tablespoon of ground flaxseeds with 3 tablespoons of hot water and let it sit for a minute to become gloopy.
- Add the flax egg, soy milk, vanilla extract, oil and vinegar to the mixing bowl and mix into a batter. Don’t overmix.
- Divide the batter between two 7-inch cake pans (see below for adapting this cake to different cake sizes) and smooth down.
- Bake at 350°F for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- Frost with our vegan chocolate frosting or a half batch of our vegan chocolate buttercream frosting.
Adapting For Different Cake Sizes
This cake can be adapted for different cake sizes as follows:
- Three 6-inch round cake pans – bake for 20 minutes.
- Two 7-inch round cake pans – bake for 25 minutes.
- Two 8-inch round cake pans – bake for 20 minutes.
- One 9-inch round cake pan – bake for 30 minutes.
- 9×9 square cake pan – bake for 25 minutes.
- 9×13 sheet cake – bake for 15-20 minutes.
For a two layer 9-inch cake it’s best to double the recipe, and in that case the bake time will be 30 minutes.
Tips For Success
- Measure the flour correctly. Measure the flour correctly using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale.
- Don’t overmix the batter. Mix the batter until it’s just mixed and then stop mixing. Tiny lumps are fine. Overmixing can cause your cake to be dense or to not rise properly.
- Bake immediately. As soon as your batter is mixed, transfer to your cake pans and bake immediately. This is not a batter that should rest. If you don’t bake right away it can cause your cake to not rise.
Recipe FAQ
If you want to adapt this cake for gluten-free then we’ve done all the heavy lifting for you already. Check out our gluten-free chocolate cake that adapts this recipe beautifully to create a perfectly moist and delicious gluten-free version.
This recipe adapts beautifully to 12 perfect cupcakes. Bake them for 20 minutes. Or check out our classic vegan chocolate cupcakes.
Keep it covered at room temperature where it will stay perfectly fresh for a couple of days, or covered in the fridge where it will stay good for up to a week, though it’s at its absolute best in the first couple of days when it’s ultra fresh.
Yes, it’s freezer friendly for up to 3 months.
More Delicious Vegan Cakes
- Vegan Vanilla Cake
- Vegan Lemon Cake
- Vegan Carrot Cake
- Vegan Banana Cake
- Vegan Pound Cake
- Vegan Apple Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Easy Vegan Chocolate Cake
Ingredients
For the Vegan Chocolate Cake:
- 1 ½ cups All-Purpose Flour (188g)
- ½ cup Cocoa Powder (43g) Unsweetened
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Flax Egg 1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water*
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Frosting Options:
- 1 Recipe Vegan Chocolate Frosting
- ½ Recipe Vegan Chocolate Buttercream Frosting
Instructions
- Preheat your oven to 350°F (180°C). Spray two 7-inch cake pans (see notes for different cake pan sizes*) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.
- Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.
- Add your flax egg, soy milk (or other non-dairy milk), vanilla extract, oil and vinegar to the mixing bowl and mix in. Don’t overmix.
- Divide the batter evenly between the prepared cake pans.
- Place into the oven to bake for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow the cakes to cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- Frost with our vegan chocolate frosting or a half batch of our vegan chocolate buttercream frosting.
Notes
- Measure the flour correctly. Measure the flour correctly using the spoon and level method – spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale.
- Flax egg. You can replace the flax egg with 3 Tablespoons of applesauce.
- Cake Sizes: This cake can be adapted for different cake sizes as follows:
- Three 6-inch round cake pans – bake for 20 minutes.
- Two 7-inch round cake pans – bake for 25 minutes.
- Two 8-inch round cake pans – bake for 20 minutes.
- One 9-inch round cake pan – bake for 30 minutes.
- 9×9 square cake pan – bake for 25 minutes.
- 9×13 sheet cake – bake for 15-20 minutes.
- Gluten-Free: If you want to adapt this cake for gluten-free then we’ve done all the heavy lifting for you already. Check out our gluten-free chocolate cake that adapts this recipe beautifully to create a perfectly moist and delicious gluten-free version.
- Cupcakes: This recipe adapts beautifully to 12 perfect cupcakes. Bake them for 20 minutes. Or check out our classic vegan chocolate cupcakes.
- Storing and Freezing: Keep it covered at room temperature where it will stay perfectly fresh for a couple of days, or covered in the fridge where it will stay good for up to a week. It’s freezer friendly for up to 3 months.
- Nutritional information is for the cake only and excludes frosting. Nutritional information for the frostings can be found on those separate linked recipes.
- This recipe was first published in September 2015. It has been updated with new photos and lots of extra tips but the recipe itself is unchanged.
Melissa says
Hey, just seeing this now. I got here from your frosting page and I was curious how your recipe compares to mine. I thought it was rather interesting that your recipe for chocolate cake is so similar to mine except in a few areas. I got my recipe from my grandmother and it uses cold water rather than soy milk, I use vegetable oil instead of olive oil (I think that’s just a matter of taste), but the big difference is that I don’t make the “vegan egg.” Literally, there are even the same measurements for basically everything. I don’t know if you have access to it, but I’ve found that Bob’s Red Mill All Purpose Gluten Free works really well with my recipe. I just thought you’d be interested in an ever so slightly different take on the recipe.
Alison Andrews says
Hey Melissa – what a coincidence! Yes, I have used Bob’s Red Mill GF all purpose to make a gluten free version of this cake and it came out wonderfully! Thanks for posting! 🙂
Kate says
Hi,
Just wanted to say I have just made this and it turned out perfectly! The only vegan cake that doesn’t require fancy ingredients and is extremely simple to make.
Thanks 🙂
Kate
Alison Andrews says
So good to hear Kate! Thanks for posting!
Esther says
Can you use cake flour instead of all purpose?
Alison Andrews says
Hi Esther, cake flour usually doesn’t work quite as well in vegan baking since it has a lower percentage of gluten, meaning it doesn’t hold together as well. That being said, I have not tried this recipe with cake flour so can’t say for sure. It might work out fine!
Susan says
Do you have any thoughts about how long it would take to cook if I made cupcakes instead? Thanks!
Alison Andrews says
Yes, it’s around 20-25 minutes. I’ve adapted this recipe for cupcakes here: https://lovingitvegan.com/vegan-chocolate-cupcakes-mint-buttercream-frosting/
Soeh says
Wow this is the best cake I’ve ever made. I did substitute a few things. I used almond milk, egg replacement powder instead of flax seeds and vegetable oil. Just because those were the ingredients I had in hand but I’m sure with the original recipe it would be perfect too.
Alison Andrews says
Great Soeh! Glad to hear! Thanks for posting. 🙂
shristi says
Hi there is it ok to skip white vinegar? And is there any replacement for a flax egg? Attempting to make it for my vegan friends birthday. Thank you!
Alison Andrews says
Hi there, no the vinegar is a crucial ingredient. You can swap it for apple cider vinegar though. You can also swap the flax egg for 3 Tbsp applesauce. All the best!
Beth says
I made this cake it came out very thin! and quite hard, like frisbees! I used gluten free flour but i did everything else right! any ideas what i did wrong?
thanks
Beth
Jemayma says
I have so much experience with gluten free flour. And yes, if you use plain gluten free flour, you will always end up with very hard cake or sponge..I would suggest trying to use self raising gluten free flour instead, and skip the bs and bp. I got better outcome using self raising. Hope that helps..
Erra says
Where do you find the vegan butter? Is it something that I can find in supermarkets or did you make it on your own? 🙂
Alison Andrews says
Hi Erra, it depends on where you are as to what would be available to you. In Dubai we get an Australian brand called Nuttelex and they have ones made from coconut oil and olive oil. In America they have Earth Balance brand of vegan butter. It’s definitely something I buy and don’t make myself. Just go to the butter/margarine section of the store and read labels until you find one, it may be that it isn’t labeled ‘vegan’ but actually is. Any spread that states it is ideal for baking, will work.
Monique says
Made the cake today, super easy & yummy! I used organ egg substitute instead of the flax-egg and I used apple cider vinegar instead of white as white vinegar is derived from milk (well my bottle of it is anyway).
lovingitvegan says
Hey Monique! Yes, apple cider vinegar is totally fine to use too. So glad to hear it came out well and thanks for sharing!
jen says
looks amazing! is it possible to replace the olive oil for coconut oil?
lovingitvegan says
Hi Jen, this should work fine. Just make sure the coconut oil is melted when it goes in to your mix. 🙂
Linda Caines says
Made this yesterday – didn’t fill and decorate as just a trial run for me and hubby before making as birthday cake for my Mum! Delish!
I did actually use gluten free flour as that was all I had in the cupboard and it seemed fine. Thanks again Alison ?
lovingitvegan says
That is really good to know! Thanks so much for posting Linda! I am excited to try a gluten free version myself.
Lynsey says
Hello. Could I use coconut oil instead?
Also do you think it will work gluten free?
lovingitvegan says
I think switching out the oil for coconut oil should work fine. I’m definitely going to do a gluten-free version of this in future 🙂
Shereen says
Hi Alison
So sorry. Do u think it’s possible to substitute buckwheat flour for all purpose flour?
Thank you so much.
lovingitvegan says
Hi Shereen! I haven’t tried that, but always fun to experiment! If you try it, let me know how it turns out. 🙂
Shereen says
Hi Alison
Yum yum! My favourite chocolate. May I know what can I substitute for the oil?
Thanks for your time.
lovingitvegan says
Well, the oil is what is creating the moistness, and we’ve kept it to a minimum in this cake. You could always try another wet ingredient like apple sauce but I don’t know if it would turn out quite as well.
Linda Caines says
Mmm that cake looks delicious! Will certainly be giving it a go (hopefully this weekend!).
And looking for a recipe for my Mum’s birthday in November and this might just be perfect! Thanks Alison x
Alison Andrews says
Awesome! It’s really SO good! And perfect for a birthday. I made it for my sister’s birthday the other day, was a huge hit!
FIDEL REDUCINDO says
hi lovely Alison,, lovely morning to you, i just want to thank you for sharing your vegan chocolate cake, it’s so delicious and healthy too, i made the cake at work, by the the way, my name is FIDEL, I am a chef in a restaurant, one day we had a vegan guest, and they wanted a delicious vegan dessert, i found your website, searching for vegan chocolate CAKE, YOUR RECIPE IS REALLY EASY TO FOLLOW, I TURNED YOUR CHOCOLATE CAKE RECIPE INTO A VEGAN BLACK FOREST CAKE, VERY MOIST, I MADE VANILLA COCONUT CREAM FROSTING WITH FRESH RASPBERRIES,,AND I MADE CHOCOLATE GANACHE with black cherries and then topped it with chocolate frosting, fresh berries on top, like blueberries and strawberries, cherries and blackberries, really yummy i am confident to say that is the best chocolate vegan desserts in the universe, hehehehe,, thank you again, love, peace and light, LOVE YOU!
Alison Andrews says
That’s so awesome Fidel, black forest sounds amazing! So glad you were able to adapt this recipe to a delicious black forest cake! Thanks for sharing! 🙂
Rose M. says
I followed this recipe exactly as written & the cake was such a hit! No one could believe it was vegan since many non vegans associate vegan cakes with carboard tasting baked goods. Not so with this recipe! The cake was not cloyingly sweet, just sweet enough which I liked & it was by no means dry. Very delicious & so easy to make! I highly recommend this recipe.
Alison Andrews says
Thanks so much Rose, so happy it was a hit! 🙂
Janice says
Hi – I would like to make this cake today for tomorrow’s birthday party. Will the cake be best left out or refrigerated?
thank you!
Alison Andrews says
As long as it’s covered, either/or is fine. If the weather is very hot, then refrigerated as the frosting will do better in the fridge, but if it’s not hot, then room temperature would be fine.